Sun-dried Tomato Pasta Salad

From Recidemia English
Jump to: navigation, search


This is great summer fare; perfect for a picnic.

  • Serves 6



  1. Cook the rotini or fusilli.
  2. Add the broccoli florettes to the pot for the last minute or two of cooking, so that they turn bright green, but stay tender-crisp.
  3. In a skillet, sauté the mushrooms and onions until the onions are translucent and the mushrooms are tender.
  4. Set aside.
  5. In blender or food processor, combine remaining ingredients, except the grated carrot and , until smooth.
  6. Combine the cooked pasta and broccoli, grated carrot, mushrooms and onions and black olives in a large salad bowl.
  7. Pour the dressing over all and toss well.
  8. Serve cold.